Sneak Peak into Spring: Beat the Winter Blues with a Burst of COLOR!

Wednesday, February 02, 2011

I think its safe to say we've all had enough of the dim and dreary days of this long cold winter. Many people feel kind of moody when it’s cold and gray outside. The lack of light in wintertime can result in lower levels of serotonin, the mood-enhancing chemical that regulates hunger and the feeling of well-being. It’s not unusual to want to reach for sugary comfort foods this time of year, but why not sneak a peak at some yummy spring fashion trends instead?

I LOVE this color combo, the heavenly fur vest warms it up and tones it down.

But, seriously...what can we do when fashion is just not enough to pull us out of that rut?? Here are some proven ways to boost your serotonim and get some COLOR back in your life:

3 Ways to Boost Your Serotonin

Subject yourself to bright indoor light. A 300 watt bulb within three feet for 20 minutes can help.

Exercise. This is very hard to do when feeling down and sluggish, but if you can force yourself to do 15 to 20 minutes of dancing or fast walking, it can reduce a sweet tooth and improve your mood.

Eat wisely. Sweets and simple carbs like white rice and white bread quickly raise blood sugar, flood you with insulin, and then drop you in a hole. Protein should be eaten three times a day. Another good rule is to eat four cups of brightly colored veggiesa day. Try eliminating all white, starchy foods for two weeks -- bread, rice, potatoes. You will be amazed at how good you feel!

Try this hearty soup...it's the perfect winter comfort food:

Fragrant Vegetable Soup

Ingredients

2 tablespoons extra virgin olive oil

2 cups chopped yellow onion

1 tablespoon minced garlic

2 bay leaves

2 teaspoons paprika

1 teaspoon ground black pepper

4 cups peeled, seeded and chopped butternut squash

1 (14.5 ounce) can Hunt's® Petite Diced Tomatoes, undrained

1 (6 ounce) can Hunt's® Tomato Paste

1 (10 ounce) package frozen whole kernel corn

1 (19 ounce) can cannellini beans, drained, rinsed

2 tablespoons thinly sliced fresh basil

Directions

1.Heat oil in large saucepan over medium-high heat until hot. Add onions and garlic; cook and stir 3 to 4 minutes or until onions are tender. Stir in bay leaves, paprika, pepper.

2.Mix in squash, undrained tomatoes, tomato paste and water; bring to a boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until squash is tender, stirring occasionally.

3.Stir in corn and beans; increase heat to medium and simmer 5 minutes. Salt to taste. Sprinkle with basil before serving.